That Skinny Chick Can Bake
Chicken in a Pot from above cooked in a blue Dutch oven

Chicken in a Pot

This is the grand finale of French Fridays with Dorie! This Chicken in a Pot was cooked to perfection in a dough sealed casserole.

Chicken in a Pot in a blue Dutch oven

Chicken in a Pot with Preserved Lemon and Garlic

Who knew our last recipe from Dorie Greenspan’s Around My French Table would be so exceptional??? Dorie did, I’m sure. This chicken in a pot was moist and succulent, but the vegetables were what stole the show. Cooked under the chicken along with numerous cloves of garlic, pearl onions, herbs and preserved lemons with some white wine and chicken broth, the carrots, celery and potatoes soaked up the exquisite juices. I ate more than my fair share.

Chicken in a Pot from above cooked in a blue Dutch oven

Tips for Making this French Chicken in a Pot

  • The secret weapon for this French chicken in a pot recipe was a ring of dough which sealed the lid of the Dutch oven to the pan itself. Nary a molecule of flavor could escape as the chicken and vegetables steamed in an aromatic cloud for nearly an hour.
  • Feel free to serve this chicken right from the pot—the unveiling revealed a heavenly meal. And the unusual presentation was fodder for fun dinner conversation.
  • I had to warn the gang that the ring of dough was just flour and water–not exactly a gourmet treat. Paired with some crusty bread, Bill declared this a winner as he joked, “Dorie doesn’t always blow it.” He still remembers the Moroccan lamb which was too exotic for his pedestrian palate. Seriously, he has loved many of the recipes I’ve cooked from Around My French Table, but he never minced words about those he disliked.

This was a fabulous ending to our French Friday journey. I will truly miss the amazing bloggers who I visited each Friday morning to compare notes with on the week’s recipe. They have all become dear friends. xoxo

Chicken in a Pot garnished with chive flowers

 

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Chicken in a Pot from above cooked in a blue Dutch oven

Chicken in a Pot

Dorie Greenspan’s fabulous recipe for chicken cooked in a pot sealed with dough. Recipe courtesy Dorie Greenspan via the New York Times.

  • Author: Dorie Greenspan
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings 1x
  • Category: Entree, Chicken
  • Method: Sauteing, Mixing, Roasting
  • Cuisine: French

Ingredients

  • ½ salt-preserved lemon, rinsed well
  • ¼ cup sugar
  • ⅓ cup olive oil
  • 16 small peeled potatoes (white or sweet) or 2 large peeled potatoes, each cut into 8 pieces
  • 16 small onions or shallots, peeled and trimmed
  • 8 carrots, peeled and quartered
  • 4 stalks celery, trimmed and quartered
  • 4 heads garlic, cloves separated but not peeled
  • Salt and freshly ground pepper
  • 3 sprigs fresh thyme
  • 3 sprigs Italian parsley
  • 2 sprigs rosemary
  • 1 chicken, whole or cut up
  • 1 cup chicken broth
  • ½ cup white wine
  • About 1 1/2 cups flour

Instructions

  1. Preheat oven to 450º. Remove zest from preserved lemon and cut zest into small squares; save pulp for another use. Bring 1 cup water and the sugar to a boil, drop in zest and cook 1 minute; drain and set aside.
  2. Heat 2 tablespoons olive oil in a large skillet over high heat. Add vegetables and garlic, season with salt and pepper and sauté until brown on all sides. (If necessary, do this in 2 batches.) Spoon vegetables into a 4 1/2- to 5-quart lidded Dutch oven and stir in herbs and lemon zest.
  3. Return skillet to heat, add another tablespoon of oil and brown chicken on all sides, seasoning it with salt and pepper as it cooks. Tuck chicken into casserole, surrounding it with vegetables. Mix together the broth, wine and remaining olive oil and pour it over chicken and vegetables.
  4. Mix flour with enough hot water (about 3/4 cup) to make a malleable dough. On a floured surface, work dough into a sausage; place dough on rim of casserole. Press lid onto dough to seal casserole. Bake 55 minutes. To break seal, work the point of a screwdriver between pot and lid. If chicken is whole, quarter it. Chicken may be served in the pot or arranged with vegetables on a serving platter.

 

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40 comments on “Chicken in a Pot”

  1. I can just about smell this baby! This looks divine and you just know all those amazing flavours will taste divine. YUM!

  2. yum! I love this chicken recipe! Looks terrific! Thanks for sharing, Liz!

  3. This is such a hearty recipe Liz! It’s a comfort food that’s perfect for a Sunday family lunch. Excellent work (as always) 🙂
    Love,
    Panos and Mirella

  4. I will have to give this a try. I am not very good to whole chicken or turkey recipes.. but this seems like a great recipe.

  5. “Nary a molecule of flavor could escape” OR in my case, liquid. I clearly needed to make this in a bigger pot as it worked much better with less volume of ingredients (the chicken pieces) in there. though I swear the recipe said to make it “snug” which I did then none of the liquid could escape and it was all a bit of a soggy mess. Yours, on the other hand, looks wonderful! Cheers to you. Cheers to us!

  6. Looks like the perfect ending! Congrats on cooking the whole book:@)

  7. It’s too bad that FFwD is coming to an end Liz, I’ve loved reading about these delicious recipes and ogling your lovely pics. I’m intrigued by the chicken with the pastry seal, do you think it can be made in a slow cooker? With the summer heat fast approaching, I’m a little leery of putting the oven on!

  8. Liz, I agree that the veges were the best bit. We have had an amazing journey together ass a group and I enjoyed every moment of it.

  9. Well, Liz you ended on a beautiful note and with a Bill approved recipe. I am glad to have cooked along with you all these years. My increase in raspberry purchases is totally your fault.

  10. OK, it is now time to bop Bill over the head with your “Around my French Table” cookbook. “Dorie doesn’t always blow it.” Bill, Bill, Bill….what ever are we to do with you? You made us chuckle, and you’ve earned your wife a medal for “culinary patience.”
    It’s been fun, lets do it all over again!

  11. Liz, I’ve made this!!!! and loved it! yours looks beautiful!

  12. Liz, your chicken looks perfect! I’m glad we are ending on a Bill approved recipe:) Take care!

  13. I think what I am most grateful for is that we got to end on a recipe that Bill liked! lol. Can’t ask more than that! Liz, this turned out just beautifully for you. Such a joy to get to know you and even meet you. You are an inspiration. I wish I had just one smidgen of your energy!

  14. That looks fabulous! I can’t believe the time is over and you are all going to not be posting FFWD recipes anymore…I will miss them.

  15. This is such a beautiful recipe, Liz! I love your photos, too. It looks like the perfect Sunday supper.

  16. I remember the early days when we were both on Blogger and started e-mailing each other! Thanks for encouraging me to make the transition to WP. As surely as I knew we were destined to meet, I know we will meet again! It would be an awesome escape from the snow if you were to come see us next winter and go wine-tasting with Mary & me!
    I look forward to seeing where your journey leads you next.
    xoxoxo

  17. I am sure this tasted great. The dough sealed cooking method is called the dum cooking or dum pukht in India (and parts of the sub continent, I believe) and the slow cooked food via this method is simply amazing.

  18. This is an incredible recipe! The kitchen must smell heavenly as the chicken cooks. I love the dough on the rim trick…it is so ingenious.

  19. What an incredible recipe! It’s really amazing that the dough sealed the lid tightly so that flavor will stay inside… Really cool technique as well as adding to the beauty to the dish! I really want to try this. I’m totally sold!

  20. Liz, indeed wonderful to read that this very last recipe was approved and liked by your husband! You did such a wonderful job with this recipe as your Chicken in a Pot looks picture perfect and so elegant. Although there are still some posts left, I am taking this opportunity to thank you for your continued friendship and support – it was/is a pleasure to cook along with you! Always1
    Andrea

  21. He liked it???? Really? I am impressed. Kidding, of course. This has been so much fun, I am
    a bit sad, but we will go on for sure. It had been such a pleasure to get to know you and your family, and I know we will always be friends by just following all of our posts. It was such a pleasure meeting you in Seattle, I wish you good luck in all that you do.

  22. Your chicken in a pot looks gorgeous. Why it’s cookbook cover-appropriate. There was not much to dislike with this one and, I agree, it was worthy of “beaucoup de” dinner conversation. I have loved reading your blog everyday, Liz, and am constantly impressed and amazed by your talent and creativity. As I have said before, if we’d trace our lineage back far enough, we would find that we’re related. Love that you have another puppy. Except for a Golden Retriever, there’s nothing better than a Black Lab. Keep posting your beautiful food, Liz. I’m a big fan.

  23. How perfect that Bill liked the last recipe! Who knew?
    It’s been such a joy to travel the Dorista road with you. What I’ve learned from you is that a raspberry garnish fixes anything!

  24. This chicken looks perfect, Liz! Love all the flavors! I can just imagine how amazing your house smelled while this was cooking!

  25. I love how the chicken turned out..so moist and tender. An excellent recipe, Liz.

  26. Wao! Liz This idea of cooking the chicken in a pot with a croute de sel have been turning in my head for a while now, but never got to it. Your chicken looks so moist and well cooked! Bravo! as the french would say. Have a great weekend!

  27. Liz, your dish looks absolutely amazing!!! I did think this was a fun challenge, and it was quite tasty as well.
    I have so enjoyed how you share your family’s reactions – especially Bill’s! If everything is wonderful, then maybe nothing is special?(although I know that there were a few that you were happy NOT to share!) Happily this was one that you both enjoyed.
    This has been so much fun, and I plan on continuing. There are several blogs where I get notifications (yours is one), and I need to go through and sign up for all of the others so that I can watch what happens over the coming days, months, years! Hopefully we will get to meet in person – that would be so much fun!!

  28. That is for sure a grande dish! I haven’t come across a chicken in a pot with crust in ages. I think my grandmother would make this. Time to show this to my mum. Thanks fro the great share Liz! (btw hope you have been fine)

  29. It sounds wonderful from the way you describe the meal, Liz. Yum!!

  30. How nice to be able to end with a Bill approved recipe. He certainly doesn’t sugar-coat his critique, but I think that’s better than a non-commital, bland response when you want real opinions. You deserve extra credit for making it through, knowing that you would have to eat many of the recipes on your own.

    I also hope that we can meet one of these days, I’m always so jealous when I read about the Dorista meet ups on the other side of the pond.

  31. Looks beautiful, Liz, and I’m glad you enjoyed it so much! I’m looking forward to the next few weeks of posting!

  32. Wow, Liz. I just imagine the wonderful flavours of this beautiful chicken dish. I haven’t actually paired chicken with rosemary yet, but clearly that has to change! xo

  33. How nice that Bill approved of our final recipe!! It was Bill approved in my house too! Your chicken looks fabulous! You’re right about the veggies being the best part…we loved how tasty they were.
    The last four and a half years have been quite special. I’m delighted that you are one of my blogging friends, meeting you in Seattle was a highlight! And this is a great time to say thank you, for your help and encouragement along the way!

  34. Of course, your finished dish looks absolutely amazing and your photos are stunning as usual. I am so glad this was a hit even though I have certainly enjoyed the honest opinions of your taste testers, esp Bill 🙂 It has been a utter pleasure to get to know you during this adventure and was an absolute treat to catch up with you in Seattle. I have a few make ups to complete during the next few weeks but look forward your posts during our “fun weeks”. All the best ~

  35. What incredible flavors and I’m so glad Bill gave this dish his stamp of approval! 😉

  36. So glad we were able to end with a Bill-approved recipe! It’s been wonderful getting to know you a little through this group and I have so appreciated the community we’ve all built together. It’s a wonderful book and it’s been a wonderful journey.

  37. Glad that the last recipe was Bill approved. His comments have always made me laugh. I am glad we spent some together on this journey. Hopefully our paths will cross again.

  38. nggggggggggggg

    I wanna come over to your house for dinner! this chicken is amaaaaazing

  39. Congrats on your journey and you’re right this is quite the finale! I can only imagine how yummy this smelled.

  40. Lizzy,
    Wow! This must have smelled great while it was cooking.
    Annamaria

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